Recent progress in understanding the structural characteristics of fucoidan and its effects on food matrix functionality and starch digestibility.
- DOI
- 10.1016/j.foodchem.2025.146663
- Published
- 2025 Dec 25
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.146663,
title = {Recent progress in understanding the structural characteristics of fucoidan and its effects on food matrix functionality and starch digestibility.},
author = {Kraithong S and Bunyameen N and Liu Y and Sangsawad P and Shi X and Lee S},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.146663},
url = {https://doi.org/10.1016/j.foodchem.2025.146663}
}RIS
TY - JOUR TI - Recent progress in understanding the structural characteristics of fucoidan and its effects on food matrix functionality and starch digestibility. AU - Kraithong S AU - Bunyameen N AU - Liu Y AU - Sangsawad P AU - Shi X AU - Lee S PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.146663 UR - https://doi.org/10.1016/j.foodchem.2025.146663 ER -
APA
S, K., N, B., Y, L., P, S., X, S., & S, L. (2025). Recent progress in understanding the structural characteristics of fucoidan and its effects on food matrix functionality and starch digestibility.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.146663
Source records
- pubmed · retrieved 2026-09-26T09:54:46.241Z